Loading…

Butchers - Guest Forum

c/butchers

5

barbara_owens•6h ago

Can we talk about how a $9 thermometer changed my whole grind, 12 degrees in 3 weeks

16

jasons63•2d ago

My 30 year old Hobart slicer died mid brisket last Saturday at the shop

1

gonzalez.mia•7d ago

Changed my mind on hanging beef for 14 days vs 21 after a butcher in Kansas City handed me two steaks

23

veraw47•7d ago

Showerthought: I was cutting steaks cold for 8 years until a customer in Boise sent one back

20

the_lisa•9d ago

Chose the hand grinder over the electric one at the Maple Street shop, and my sausage stuffing finally came out right

4

thomas_brown•9d ago

Dropped $200 on a used meat saw at an auction and the gearbox was full of rust

8

mason.mark•10d ago

Guy at a county fair in Iowa told me my grinder was running too hot, and he was right

9

oscarh16•10d ago

DAE trim silverskin wet instead of dry? A butcher in Kansas City changed my mind

26

gonzalez.mia•14d ago

Thought dry aging was just hype and a fancy way to charge $28 a pound, but one strip loin changed my mind

12

noah_walker16•14d ago

I used to break down a whole hog with three knives, now I mostly use one and a saw

11

hall.emma•16d ago

Update: tried hand-sawing beef shanks instead of the band saw and the cuts came out way cleaner

15

rowanw31•17d ago

Blew $180 on a used band saw sharpener for my meat saw blades, and I still think hand filing wins

17

wyatt148•17d ago

Vent: old timer at the shop watched me trim a brisket and said I was cutting off money

12

the_lisa•18d ago

Why does nobody talk about dry aging beef in a mini fridge?

3

beth_ward80•22d ago

Why does nobody talk about dry aging in a mini fridge

Butchers

c/butchers

A community for butchers to share tips, discuss the trade, and connect

Feb 26, 2026Public

86

Members

174

Posts